What Cut of Meat to Use for Beef Jerky: Homemade Guide
What cut of meat to use for beef jerky: lean eye of round, top round or bottom round. Compare fat, grain, cost and texture, plus slicing tips.
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The short answer
- Best cuts: eye of round, top round and bottom round, because they are lean, uniform and budget friendly.
- Fat is the enemy: fat turns rancid in storage, so trim every visible edge and skip heavily marbled steaks.
- Slice 1/8 to 1/4 inch thick: partly freeze the meat first, then cut against the grain for tender jerky or with it for a chewier bite.
- Safety: USDA guidance is to heat beef to 160°F before or during drying, then dry at 145-155°F.
On this page
What cut of meat to use for beef jerky comes down to one rule: pick lean, evenly shaped muscle such as eye of round, top round or bottom round, because fat does not dry and turns rancid in storage. Whichever beef you choose, a dehydrator that holds a steady low temperature is what turns it into jerky, which is why we compare units in our rundown of the best food dehydrators for jerky and meat prep.
What is the best cut of meat for beef jerky?
The best cut of meat for beef jerky is eye of round, followed by top round and bottom round. All three come from the hind leg, a hard-working muscle group that is lean, low in connective tissue and sold in large, uniform roasts, so you get consistent strips and little trimming waste.
| Cut | Fat level (relative) | Grain | Cost tier | Texture as jerky |
|---|---|---|---|---|
| Eye of round | Lowest | Fine, uniform | Low | Firm, clean chew |
| Top round | Low | Fine | Low | Tender, mild |
| Bottom round | Low | Slightly coarse | Low | Chewier, beefy |
| Sirloin tip | Low | Medium | Low to mid | Tender, good flavor |
| Flank steak | Low, thin fat seams | Long, pronounced | Mid | Stringy, classic chew |
| Brisket flat | Higher, fat cap and seams | Coarse | Mid | Rich but fatty |
| Ribeye | Highest, marbled | Marbled | High | Greasy, poor keeping |
Eye of round, top round, bottom round, sirloin tip and flank all appear on USDA’s lists of lean cuts of beef, while ribeye and a full brisket do not. The table is relative; grade and trim change the exact fat content.
What to look for at the meat counter
Ask for a whole eye of round or top round roast, trimmed of silverskin. One large piece slices into matching strips that finish drying together.
- A uniform, roughly cylindrical or rectangular roast, so every strip is the same size.
- Little or no marbling: thin white flecks are fine, thick white ribbons are not.
- Fresh, red beef with no gray patches or sour smell.
- Extra weight: raw meat loses much of it as water leaves, so buy more than the finished bag you want.
Which cuts of beef are cheap but still good for jerky?
Bottom round and top round are the best budget cuts for jerky, with sirloin tip as a step up. They are lean and plentiful, so a large roast costs far less per pound than a steak. Buying a whole roast and slicing it yourself usually beats pre-cut strips, which can be expensive, and it suits homemade beef jerky snack batches.
Strips cut 1/4 inch thick follow the schedule in our dehydrator temperature and time chart for beef jerky: 145-155°F for roughly 4-8 hours.
Why does fat matter when choosing meat for jerky?
Fat matters because it stays soft during drying and oxidizes in storage. Jerky made from lean beef keeps longer, dries more evenly and has a cleaner flavor. Marbled cuts like ribeye are better saved for the grill, and even lean cuts should be trimmed of every visible edge of fat before slicing.
Skip fatty cuts and trim hard
Marbling that makes a steak tender makes jerky greasy and short-lived. Cut away the fat cap and seams.
Should you cut jerky with or against the grain?
Cut against the grain for tender jerky that tears easily, or with the grain for a chewy, stringy strip. Both work. Partly freezing the meat for one to two hours firms it enough to slice evenly. Common guidance is 1/8 to 1/4 inch thick, and a cracked pepper marinade clings best to even strips.
| Slice thickness | Time at 145-155°F | Result |
|---|---|---|
| 1/8 inch | 3-4 hours | Thin and crisp, can turn brittle |
| 1/4 inch | 4-8 hours | Balanced chew, the standard for everyday jerky |
| 3/8 inch | 8-12 hours | Thick and very chewy; a texture choice with a moist-center risk |
Typical planning ranges; check with the bend test rather than the clock.
Can you use ground beef or other cuts for jerky?
Yes. Ground beef works in a jerky gun if it is very lean, and these other cuts make acceptable jerky when trimmed:
- Flank steak: classic stringy chew, slightly less tender.
- Sirloin tip: tender with good flavor.
- Brisket flat: richer, but only after heavy trimming.
Ground meat must reach 160°F per USDA guidance, and it dries into a softer, more crumbly strip with a shorter shelf life than sliced muscle.
Source note
The 160°F target for beef and ground meat follows USDA Food Safety and Inspection Service guidance for home jerky. Lean-cut descriptions follow USDA’s lean beef classifications; slice thicknesses are common home-jerky guidance.
What mistakes should you avoid when picking meat for jerky?
Different thicknesses and fat levels dry at different rates, so one cut sliced uniformly gives a tray that finishes together and a bend test you can trust. Avoid these:
- Buying marbled steaks, however tender they are on the grill.
- Leaving fat on the strips.
- Slicing unevenly, or mixing several cuts of beef in one batch.
- Choosing a flavor-heavy marinade to hide poor meat; a simple soy and cracked pepper mix lets a good cut show.
Next in this series: Can You Use Parchment Paper in a Food Dehydrator? Tray Tips
Frequently asked questions
What is the best cut of beef for jerky?
Eye of round is the most reliable choice: very lean, evenly shaped and easy to slice into uniform strips. Top round and bottom round are close behind and usually cost less per pound. Trim any surface fat before slicing.
Can you use ground beef for jerky?
Yes, with a jerky gun, but use the leanest ground beef you can find and heat it to 160°F per USDA guidance. Ground jerky is softer and more crumbly than sliced muscle.
Is brisket good for beef jerky?
Only a well-trimmed flat, and it is a second-tier choice. Brisket carries a fat cap, fat seams and a coarse grain, so it needs heavy trimming.
Should you slice jerky with or against the grain?
Against the grain gives a tender strip that tears easily; with the grain gives a chewy, stringy strip. Either works, and partly frozen meat slices evenly both ways.
How thick should you slice beef for jerky?
Common guidance is 1/8 to 1/4 inch. Thinner strips dry in about 3-4 hours at 145-155°F, 1/4 inch strips take 4-8 hours, and thicker 3/8 inch strips are a chewier texture choice that can need 8-12 hours.